Making Swiss Meringue Buttercream. I find Italian meringue buttercream to be just a bit stiffer than Swiss but bother are EXTREMELY creamy. Ive heard about but mostly ignored Swiss meringue buttercream because it involved a slightly more complicated process.
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I find Italian meringue buttercream to be just a bit stiffer than Swiss but bother are EXTREMELY creamy. Ive heard about but mostly ignored Swiss meringue buttercream because it involved a slightly more complicated process. Italian buttercream uses 240F sugar syrup poured into the fluffed egg whites to stabilize the meringue while to make Swiss buttercream you gently heat the egg and sugar mixture to 160F using the steam heat of a double boiler.
Italian buttercream uses 240F sugar syrup poured into the fluffed egg whites to stabilize the meringue while to make Swiss buttercream you gently heat the egg and sugar mixture to 160F using the steam heat of a double boiler.
Unlike American buttercream which is made of butter confectioners sugar and a little bit of milk or cream Swiss buttercream starts with egg whites and sugar meringue to which butter and other flavours are added. I find Italian meringue buttercream to be just a bit stiffer than Swiss but bother are EXTREMELY creamy. Italian buttercream uses 240F sugar syrup poured into the fluffed egg whites to stabilize the meringue while to make Swiss buttercream you gently heat the egg and sugar mixture to 160F using the steam heat of a double boiler. Unlike American buttercream which is made of butter confectioners sugar and a little bit of milk or cream Swiss buttercream starts with egg whites and sugar meringue to which butter and other flavours are added.
